Blue Label Ribeye Steak (Boneless)
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Our Blue Label is the pinnacle of Wagyu, scoring a BMS 11 or even a 12: the highest available! Rib Eye Steaks are sliced from the rib sub primal, and are a boneless cut. (When the bone is attached, it is typically called a Rib Steak or Tomahawk steak.) The excellent marbling in this cut leaves it loaded with flavor, and helps it remain tender during cooking. This steak is a candidate for grilling, but our preference is to either sous-vide and sear, or just pan cook them, as it is difficult to get a good sear on a typical grill to lock in the amazing fats. These ultra high BMS steaks are best shared between two or more people even for the smallest cuts.